Steve Kroll
Wine Guy
No offense, Ella, but I would have to put Velveeta in the same category as cream of mushroom soup. I use Philly Cream Cheese in mine.
I love Green Bean Casserole but normally when it's made for special holidays whoever makes it uses Mushroom soup and I absolutely DESPISE Mushrooms. Does anyone else have a recipe that using something else other than that?
I love Green Bean Casserole but normally when it's made for special holidays whoever makes it uses Mushroom soup and I absolutely DESPISE Mushrooms. Does anyone else have a recipe that using something else other than that?
I love it, but have updated it to use all fresh ingredients. No more mushroom soup!
Nope, no cream.....the goodly amount of cheese makes it "soft"....especially if you use some velveeta or cheeze whiz....and the longer it bakes, uncovered, it will become crispier.
Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.If you're ever in St. Augustine, Florida, there is a place called "Schooner's" on US1-North, that always has homemade casseroles for a couple of their sides.
Their green-bean casserole is made with a thick, creamy white sauce, mixed with fresh mushrooms and an Italian style blend of bread crumbs to thicken it.
It's so good that it would be great as a meal in itself!
Their broccoli casserole is just as good!
I don't make the green bean casserole either. I like simple vegetables - fresh, but simple. Certainly with all the rich food at Thanksgiving, the casserole seems like overkill for me. Each year I try to keep the menu simple Thanksgiving, but usually someone decides to throw in a few surprises that are quite rich. We have Thanksgiving at the farm and have about 50 people usually.
Schooner's is one of those restaurants that are well known and loved by the locals. Awesome food!
licia said:Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.
Thanks for mentioning this restaurant. We may go there if we can ever get my sister and bil away from O'Steens. They travel a couple of hundred miles each way to go there. I like the food, but would like other places some time. My mom and dad always enjoyed the Columbia's food.
You could follow the original recipe and use any of Campbell's creamed soups. The people in my family that rave about it are more interested in the French's onion rings than anything else so it is always made in shallow baking dish to give as much surface area as possible. It has a cult following in my family along with the wack'em on the counter crescent rolls. In my family I think it has more to do with subliminal advertising than tradition.
DaveSoMD said:Same here. I only make it once a year so why not go with the traditional recipe. We also have the wack'em crescent rolls too. It's just not Thanksgiving with out em.
We call them whop'ems here. Must be a regional thing.
I don't use an actual recipe, I kind of make it up as I go. But, it's very similar to this one:Would love to see your recipe Steve. My family loves it so I make it several times a year. I like to use the golden mushroom soup to change it up on occasion too. I use the French style green beans too.